Crab Salad Recipe

Crab Salad

1. 1

   Prepare crab

   Check the lump crab meat for any stray shells and pick them out. Gently break any large chunks into bite-sized pieces with your fingers or a fork. Place the crab in a medium mixing bowl and keep chilled.

2. 2

   Prepare cucumber and avocado

   Peel (if desired) and halve the English cucumber lengthwise. Scoop out seeds with a spoon if they are watery. Dice cucumber into roughly 1/4-inch cubes (about 1 cup). Dice the avocado into similar-sized 1/4-inch cubes and add to the mixing bowl with the crab. Toss gently to combine so the avocado doesn’t get mashed.

3. 3

   Make dressing

   In a small bowl or jar combine the lemon juice, Dijon mustard, extra-virgin olive oil, chopped red shallot, chopped chives, and dill. Whisk or shake vigorously until emulsified. Season with 3/4 teaspoon of sea salt and 1/2 teaspoon of freshly ground black pepper, then taste and adjust to reach the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper if needed.

4. 4

   Finish salad

   Pour about three-quarters of the dressing over the crab, cucumber, and avocado. Gently fold the dressing through the mixture with a rubber spatula or large spoon until evenly coated but not mashed. Reserve the remaining dressing to adjust seasoning later or to serve on the side.

5. 5

   Plate and garnish

   Divide the micro herb mix among 4 appetizer plates as a small bed or nest. Spoon equal portions of the dressed crab salad onto the micro herb beds (about 2 oz crab mixture per serving). Sprinkle the top with the remaining chopped chives and a pinch of fresh dill. Finish each portion with a light dusting of freshly ground black pepper and, if desired, a small pinch of flaky sea salt. Garnish each plate with a thin lemon wedge.

6. 6

   Serve

   Serve immediately chilled. If holding briefly (up to 30 minutes), keep covered in the refrigerator and add flaky salt and micro herbs just before serving to retain texture.